CN104799394B - A kind of fast freezing technique of food - Google Patents
A kind of fast freezing technique of food Download PDFInfo
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- CN104799394B CN104799394B CN201510258837.0A CN201510258837A CN104799394B CN 104799394 B CN104799394 B CN 104799394B CN 201510258837 A CN201510258837 A CN 201510258837A CN 104799394 B CN104799394 B CN 104799394B
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- 238000007710 freezing Methods 0.000 title claims abstract description 47
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- 238000000034 method Methods 0.000 title claims abstract description 30
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 100
- 239000007788 liquid Substances 0.000 claims abstract description 49
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 49
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 52
- 235000011089 carbon dioxide Nutrition 0.000 claims description 32
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- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 10
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- JCXJVPUVTGWSNB-UHFFFAOYSA-N nitrogen dioxide Inorganic materials O=[N]=O JCXJVPUVTGWSNB-UHFFFAOYSA-N 0.000 description 3
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- 235000015228 chicken nuggets Nutrition 0.000 description 1
- 239000002826 coolant Substances 0.000 description 1
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- 235000013622 meat product Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
- A23L3/375—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Landscapes
- Chemical & Material Sciences (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
The invention belongs to fast food freezing technology field, the fast freezing technique of more particularly to a kind of food.The technique is to immerse food to carry out contact freezing in liquid nitrogen.It is simple that the fast freezing technique of food of the present invention freezes realization method, improve food freezing efficiency, reduce food freezing during energy consumption, improve frozen food quality.The corresponding equipment one-time investment of technique is low, construction-time is short, and floor space is small.
Description
Technical field
The invention belongs to fast food freezing technology field, the fast freezing technique of more particularly to a kind of food.
Background technology
At present in the production process of industry quick-frozen food, food is freezed using freeze tunnel mostly.First using system
Cryogen is in direct contact food to air cooling-down, then by cold air, exchanges heat with food, because of the poor thermal conductivity of air, surface heat transfer system
Number is small so that freezing speed is slow, this is a kind of less efficient freezing process.Freezing equipment uses steel strip continuous or double mostly
Spiral tunnel freezing plant, such equipment investment is more, takes up an area that big, efficiency is low, freeze-off time is long, high energy consumption, drying loss are big, and mostly
It is suitable for that thickness is small, the smaller food of grain size (≤2cm).
At present, with the development of food technology and the improvement of people's living standards, product variety classification gradually increases, existing
Freezing plant has been unable to meet the needs in quick-frozen food.
Invention content
Present invention aim to address insufficient existing for existing industrialized production, provide a kind of suitable for multi items food
It is rapidly frozen technique.The present invention can carry out quick freezing to food, when reducing the generation of maximum ice crystal band inside food tissue
Between, mitigate the destruction that food tissue structure is subject to so that the quality of food, flavor, nutrition are preferably retained.
In order to solve the above technical problems, the technical solution adopted by the present invention is as follows：
Food is immersed and contact freezing is carried out in liquid nitrogen by a kind of fast freezing technique of food.
Preferably, the time freezed in liquid nitrogen is 2-60s.
The technique so as to be rapidly frozen to food is contacted to food immersion using liquid nitrogen the present invention provides a kind of,
Food can especially be reduced and reach the freeze-off time before the condition of keeping in cold storage, efficiency is freezed in raising.
When liquid nitrogen is used to carry out fast food freezing, food is immersed in the container for being loaded with liquid nitrogen, and food surface is largely put
In liquid nitrogen producing bubbles inside while hot, can effectively prevent it is quick-frozen during food glue it is glutinous.
Preferably, the food is freezed before or after immersing liquid nitrogen using dry ice.
It is combined and is freezed with liquid nitrogen present invention further introduces dry ice, be in direct contact liquid nitrogen under normal pressure using food, do
Ice carries out quick-frozen working method.In refrigerating process, the fast food freezing time only need to be controlled, it is simple easy without controlling other parameters
Operation.
The liquid-nitrogen temperature isolated from air is -196 DEG C, and solid carbon dioxide, that is, dry-ice temperature is -78.5 DEG C,
- 40 DEG C of cold wind that gas temperature relatively industrially uses at present after distillation have great advantage, the biography of both the above low temperature refrigerant medium
Thermal velocity is very fast so that the quantity for handling food increases substantially.Using the output of present invention process than similary scale
Mechanical fluidization refrigerating plant can be higher by 3~5 times.
Even if using combine freeze by the way of, also can by it is existing use 30 minutes of double helix freezing equipment frozen food with
The upper used time is reduced to 3~10 minutes.
If carrying out precooling using dry ice before food immerses liquid nitrogen, the precooling time is preferably 1-4min.
If being freezed after food immerses liquid nitrogen using dry ice, the time freezed in liquid nitrogen is 2-30s.
The benefit of food precooling is can to form ice film in food surface, food is made to shape, and make food product Yi Dong areas
Domain increases, and the food after sizing increases food surface hardness, reduces crushed food rate, while reduces the loss of liquid nitrogen.
Preferably, it is then refrigerated to subzero 18 DEG C again first by food precooling to subzero 10 DEG C during freezing.
Present invention introduces the techniques of segmented freezing.Food freezes during system, because when water is transformed into ice, volume about expands
9%~10%, this can generate sizable stress in food.Food toughness after quick-frozen simultaneously reduces, and these stress meetings
Lead to crushed food, be especially more easy to that food product occurs under high cooldown rate situation.Using segmented transition processing mode, then
Effectively avoid because food own temperature high-moisture it is big and with the coolant media temperature difference it is big in the case of, food occurs after quick-frozen
Itself fragmentation phenomenon.
Wherein, when being freezed using dry ice, food is preferably placed on dry ice surface layer with container, is made with 0-6m/s wind speed
Air freezes food after dry ice cools down.
The present invention is especially suitable for conditioning foods.
Preferably, the liquid nitrogen and/or carbon dioxide that recycling volatilization and food are carried out in the refrigerating process are used in combination
In the packaging of quick-frozen finished product.
By recycling, directly mixing adds in air to the present invention in proportion after nitrogen, carbon dioxide gas and quick-frozen finished product is direct
Encapsulation packaging achievees the purpose that extend quick-frozen food shelf life.
The present invention is in addition to food product refrigeration speed and production efficiency is improved, it is often more important that the quality of food is made to be maintained at most
Good state.
In the present invention frozen food core reach -18 DEG C take at least control in 3~15 minutes, such as all using liquid nitrogen
Then the time is shorter for freezing, and food generates ice crystal size (during with 1.5min when passing through zone of maximum ice crystal formation in freezing process
Data instance) between 10 × 20 μm~20 × 20 μm (diameter × length), and taken in current industrialized production quick-frozen food
At 30 minutes, be frozen in food tissue ice crystal size (data instance during with existing 30min) 50 × 100 μm~100 ×
100 μm (diameters × length).And ice crystal grain size is smaller, it is also just smaller to food tissue structural damage.As it can be seen that present invention process
Food tissue structural damage is substantially reduced.
In addition, food tissue, in slow freezing, ice crystal can generated extracellularly, the ice crystal generated outside food tissue
Size (data instance during 90min is freezed with traditional freezing mode) is at 50 × 200 μm~200 × 20 μm (diameters × length)
Between.Ice crystal is in cell appearance into that is, cell is in the matrix rich in ice.Since extracellular ice crystal increases, Extracellular solution is dense
Degree raising, the permeable pressure head increase of intraor extracellular, intracellular moisture constantly passes through cell membrane to exosmosis, so that cell is received
Contracting is excessively dehydrated；If the permeability of water is excessively high, cell wall may be torn and lose, so as to be oozed in course of defrosting
Water phenomenon.And it is very fast by the time of zone of maximum ice crystal formation during food freezing of the present invention, therefore to the tissue of food
Structure is destroyed also with regard to seldom, the quality of food, flavor, nutrition are preferably preserved naturally.
Finally, due to the accelerating agent that water, which is Education of Food Biochemistry, to go bad, therefore dried foods are more more stable than wet food,
Because any water for being present in dried foods has low moisture activity (aw).Fast food freezing is from food in a manner of forming ice crystal
Moisture is removed in matrix, although ice crystal is remained in food, the remaining water with food substrate contact can be dense with solute
Contracting, so as to make food water activity (aw) reduce.Food after freezing (data during using existing -30 DEG C, -40 DEG C and -50 DEG C as
Example) water activity (aw) it is respectively 0.746,0.679,0.616, food freezing temperature is lower, and water activity also gradually drops
It is low.And most of microbe stops activity when water activity is less than 0.7.Food Shelf-life after the present invention is quick-frozen is opposite
Existing industrialization quick-frozen food shelf life extension.
To sum up, elapsed time is fewer during quick-frozen food, shorter by the zone of maximum ice crystal formation time, generates ice crystal
Grain size is smaller, and solidification point is lower, also more intact to the preservation of food tissue structure, also just smaller to disorganization.This hair
The bright advantage in terms of quick-frozen food production efficiency and food quality preservation effect is that current double helix freezing method is incomparable
's.
Frozen food refers to agricultural production, livestock and poultry, aquatic products etc. for primary raw material, after pre-treatment and formulated, uses
Quick-frozen technique, and the packaging food that (product center temperature is at -18 DEG C and following) is stored, transported and sold in the frozen state
Product.Conditioning food belongs to the scope of frozen food, and frozen food is existing, and there are five major class：Conditioning food, poultry meat product, poultry production
Product, aquatic products, fruit and vegetable food.
Wherein conditioning food can have different mode classifications according to different criteria for classifications.
Classified according to final products, conditioning food can be divided into：
1. wheat flour and rice products：Fried rice, braised meal suitable for various patterns, fried flour, stewed noodles, pantry, congee class, rice flour, pizza
Wait products；
2. wrap up in Flour product：The products such as face fishes and shrimps, meat, fowl block, laughable cake, fruits and vegetables are wrapped up in suitable for freezing；
3. emulsified meat product：Suitable for the products such as ball class, cake class, intestines class made of freezing livestock meat；
4. surimi product：Suitable for products such as the balls such as frozen fish, shrimp, crab class, cake class, intestines classes；
5. dish product：Suitable for freezing various raw system, shortening dish product；
6. roast (sootiness) product：Suitable for productions such as Frozen ell, roasting (smoked) meat, roasting (smoked) fowl, sausage, plain intestines, roasted eggs
Product；
7. soup for chafing dish product：Suitable for soup for chafing dish (the bottom of a pan) product such as various seafood, spicy, vinegar-pepper taste；
8. soup product：Suitable for Chinese and western soup meat and fish dishes products such as freezing livestock and poultry soup, seafood soup, Vegetable soup, assorted soup, milk soup.
Classified according to raw material, conditioning food can be divided into：
1. vegetables class conditioning food：Such as dehydrated vegetables, five tastes almond, spring bamboo；
2. meat conditioning food：Such as seasoning meat shashlik, seasoning burger, sauced spare rib, square ham, chicken nugget；
3. aquatic product conditioning food：Such as season fish slurry, seasoning steck, seasoned, roast eel；
4. mix class conditioning food：Such as boiled dumpling, the rice dumpling, hamburger, chafing dish material.
Conditioning prepared food after quick-frozen, consumer after point of purchase, by micro-wave oven or other modes heating after
It is edible, the time that consumer consumes by cook food is reduced, meets the fast pace demand of the modern life.
In addition, the present invention can be required according to conditioning food type, economic value, market demand etc. are different, selection is different
Active section.
During production, food can first cross spray equipment, then carry out pre-freeze, then pass through by containing the refrigerant bulk container of liquid nitrogen
The refrigerant small container of dry ice is loaded with, the cold wind that wind turbine is blown below refrigerant small container at this time is after the cooling of dry ice to conditioning
Food continues quick-frozen.Or food first passes through the refrigerant small container for being loaded with dry ice, refrigerant is small at this time after spray equipment
The cold wind that wind turbine is blown below container is quick-frozen to conditioning food progress after the cooling of dry ice, using the refrigerant for containing liquid nitrogen
Bulk container is freezed.Spray equipment can be used for solution of spray additive etc..
If encounter following unsuitable direct progress quick-frozen foods using liquid nitrogen, such as directly using food during liquid nitrogen flash freezer
Drying loss crosses that conference causes food quality to decline or frozen thickness is larger, situation of the larger food of specification or for paste, sticky
Shape, semisolid, liquid, soup are when the food of not easy freezing and prefabricated conditioning food freeze, after can first passing through dry ice cooling
Cold wind food surface is freezed, food surface formed ice film, product is made to reach fixed effect, and in food product shape
Into there is certain frozen region, later using liquid nitrogen frozen, the drying loss or food soup that can effectively reduce food dissociate to liquid nitrogen
Pollution.
If food economy added value is very high, food need to only pass through the refrigerant bulk container of injection liquid nitrogen, and food is connect
The quick freezing processing of touch, makes contained humidity in food tissue pass through zone of maximum ice crystal formation, moisture crystal with the minimum time
Change forms ice, simple to reach utmostly preservation food flavor substances and nutritional ingredient, mode.
To sum up in several modes of production, only food need to be controlled in each freezing by adjusting material conveyor belt movement speed
Section immerse or the top residence time can complete the quick-frozen process of food, easy to operate, quick-frozen process is easy to implement serialization
And automation.
When the production of a certain conditioning food needs interim increasing yield, the speed of material conveying need to be only adjusted, extends material
The time for immersing quick-frozen time and/or the air freezing to cool down through dry ice in liquid nitrogen, you can complete the quick-frozen of food.Simultaneously
Can also add different liquid refrigerants media achieve the effect that it is quick-frozen, such as ice paste.
Compared with prior art, the present invention it has the following advantages that：
It is simple that the fast freezing technique of food of the present invention freezes realization method, improves food freezing efficiency, reduces food
Energy consumption in freezing process improves frozen food quality.The corresponding equipment one-time investment of technique is low, construction-time is short,
Floor space is small.
Description of the drawings
Fig. 1 is the structure diagram for the device that 1 food of embodiment is rapidly frozen；
Fig. 2 is the structure diagram of the device that food is rapidly frozen in embodiment 2；
Fig. 3 is the structure diagram of the device that food is rapidly frozen in embodiment 3.
Specific embodiment
Technical scheme of the present invention is illustrated with specific embodiment below, but the scope of the present invention is not limited thereto：
Embodiment 1
As shown in Figure 1, a kind of device being rapidly frozen for food, including conveyer belt 1, it is cold that described device further includes first
5 and second refrigerant container 6 of matchmaker's container, conveyer belt 1 sequentially pass through the first refrigerant container 5 and the second refrigerant container 6, and the first refrigerant holds
Liquid nitrogen is contained in device 5, dry ice is placed in the second refrigerant container 6,6 bottom of the second refrigerant container is equipped with cold wind wind turbine 7, conveyer belt
1 entrance top is equipped with liquid spraying device 3, and the first refrigerant container 5 and 6 top of the second refrigerant container are equipped with gas resorption device 4.
The food 2 for needing to freeze is transported during work, on conveyer belt 1, the first receptive liquid spray equipment 3 of the food 2 not freezed
Spray, then as conveyer belt 1 enter the first refrigerant container 5, by liquid nitrogen carry out fast precooling jelly after, with conveyer belt 1
The first refrigerant container 5 is removed, into the second refrigerant container 6, dry ice, the gas that cold wind wind turbine 7 is blown out are housed in the second refrigerant container 6
Body is freezed by dry ice cooling after-blow to food, removes the food after the second refrigerant container 6, is collected and is carried out by staff
Subsequent processing；According to the needs of output, the speed of conveyer belt 1 is adjusted, ensures food in the first refrigerant container 5 and second is cold
The time freezed in matchmaker's container 6.
On the carbon dioxide gas and conveyer belt 1 that nitrogen, the second refrigerant container 6 escaped in first refrigerant container 5 escapes
The nitrogen and carbon dioxide gas that food 2 is taken out of are absorbed by gas resorption device 4, the nitrogen of absorption and carbon dioxide gas press than
After example mixing packaging is directly encapsulated with quick-frozen finished product.
Dry ice selects the cylindrical broken dry ice of 1~2cm of diameter, long 5cm.The wind speed of cold wind wind turbine is 0m/s.
It is quick-frozen to the progress of various conditioning foods using above equipment, food is first immersed to contact refrigeration in liquid nitrogen to -10
DEG C, then the second refrigerant container by being loaded with dry ice is refrigerated to -18 DEG C.
The following table 1 for partial modulation food during liquid nitrogen flash freezer, food surface through infra-red thermometer test reaches -10
DEG C when Best Times (second).
Table 1
| Table 1 | Type | Title | Specification/g | Food surface reaches -10 DEG C of temperature and takes (second) |
| 1 | Wheat flour and rice products | Pizza | 100.49 | 8 |
| 2 | Wrap up in Flour product | Chicken fillet | 11.9 | 3 |
| 3 | Dish product | Cai Spoon | 133 | Without operability |
| 4 | Roast product | Roast chicken | 347.79 | 20 |
| 5 | Tang Spoon products | Old hen soup | 470 | Without operability |
| 6 | Emulsified products | Decoct intestines | 26.44 | 4 |
| 7 | Vegetables class conditioning food | Pleurotus eryngii | 27.1 | 30 |
| 8 | Aquatic product conditioning food | Season hornblock | 45.7 | 8 |
| 9 | Mix class condiment food | Boiled dumpling | 16.7 | 22 |
The following table 2 to be freezed by dry ice after partial modulation food, product centre temperature reaches in the test of pin type thermometer-
Best Times (dividing) at 18 DEG C.
Table 2
| Table 2 | Type | Title | Specification/g | Product centre reaches -18 DEG C of temperature and takes and (divide) |
| 1 | Wheat flour and rice products | Pizza | 100.49 | 12 |
| 2 | Wrap up in Flour product | Chicken fillet | 11.9 | 7 |
| 3 | Dish product | Cai Spoon | 133 | 6 |
| 4 | Roast product | Roast chicken | 347.79 | 15 |
| 5 | Tang Spoon products | Old hen soup | 470 | 7 |
| 6 | Emulsified products | Decoct intestines | 26.44 | 10 |
| 7 | Vegetables class conditioning food | Pleurotus eryngii | 27.1 | 5 |
| 8 | Aquatic product conditioning food | Season hornblock | 45.7 | 15 |
| 9 | Mix class condiment food | Boiled dumpling | 16.7 | 7 |
Embodiment 2
As shown in Fig. 2, the device that a kind of food is rapidly frozen, including conveyer belt 1, described device further includes the first refrigerant appearance
5 and second refrigerant container 6 of device, conveyer belt 1 sequentially pass through the second refrigerant container 6 and the first refrigerant container 5, the second refrigerant container 6
Interior that dry ice is housed, 6 lower section of the second refrigerant container is equipped with cold wind wind turbine 7, is contained with liquid nitrogen in the first refrigerant container 5, conveyer belt 1 enters
Liquid spraying device 3 is equipped with above mouthful, the first refrigerant container 5 and 6 top of the second refrigerant container are equipped with gas resorption device 4.
The food 2 for needing to freeze is transported on conveyer belt 1, the spray of the first receptive liquid spray equipment 3 of the food 2 not freezed,
Then as conveyer belt 1 enter the second refrigerant container 6, cold wind wind turbine 7 blow out gas after dry ice cools down, blow to food into
Row fast precooling freezes, and food, into the first refrigerant container 5, receives with the second refrigerant container 6 of removal of conveyer belt 1 after precooling
Quick-frozen, the food 2 after the first refrigerant container 5 of removal of liquid nitrogen, progress subsequent processing is collected by staff；According to output
Need, adjust the speed of conveyer belt 1, ensure that food freezed in the second refrigerant container 6 and in the first refrigerant container 5 when
Between.2 band of food on the carbon dioxide and conveyer belt 1 escaped in the nitrogen that is escaped in first refrigerant container 5, the second refrigerant container 6
The nitrogen and carbon dioxide gone out is absorbed by gas resorption device 4, and the nitrogen of absorption participates in liquid nitrogen making or the nitrogen by absorption
After being mixed in proportion with carbon dioxide packaging is directly encapsulated with quick-frozen finished product.
Dry ice selects the cylindrical broken dry ice of 1~2cm of diameter, long 5cm.
It is quick-frozen to the progress of various conditioning foods using above equipment, first food is held by being loaded with the second refrigerant of dry ice
Device is refrigerated to -10 DEG C, then immerses contact refrigeration product centre to -18 DEG C in liquid nitrogen.
The following table 3 for partial modulation food during dry ice quick-frozen, food surface through infra-red thermometer test reaches -10
DEG C when Best Times (dividing).
Table 3
| Table 3 | Type | Title | Specification/g | Food surface reaches -10 DEG C of temperature and takes and (divide) |
| 1 | Wheat flour and rice products | Pizza | 100.49 | 4 |
| 2 | Wrap up in Flour product | Chicken fillet | 11.9 | 2 |
| 3 | Dish product | Cai Spoon | 133 | 1.5 |
| 4 | Roast product | Roast chicken | 347.79 | 4 |
| 5 | Tang Spoon products | Old hen soup | 470 | 2 |
| 6 | Emulsified products | Decoct intestines | 26.44 | 3 |
| 7 | Vegetables class conditioning food | Pleurotus eryngii | 27.1 | 1.5 |
| 8 | Aquatic product conditioning food | Flavouring fish block | 45.7 | 4 |
| 9 | Mix class condiment food | Boiled dumpling | 16.7 | 2 |
Table 4 for food during dry ice quick-frozen, food surface temperature first through infrared thermometer test reach -10 DEG C (when
Between reference table 3), food surface has been formed at this time, has certain mechanical resistant impact strength, then food is placed into liquid nitrogen and immerses tank
In, record the Best Times (second) tested through pin type thermometer when product centre temperature reaches -18 DEG C.
Table 4
| Table 4 | Type | Title | Specification/g | Fast food freezing takes (second) |
| 1 | Wheat flour and rice products | Pizza | 100.49 | 4 |
| 2 | Wrap up in Flour product | Chicken fillet | 11.9 | 2 |
| 3 | Dish product | Cai Spoon | 133 | 30 |
| 4 | Roast product | Roast chicken | 347.79 | 10 |
| 5 | Tang Spoon products | Old hen soup | 470 | 50 |
| 6 | Emulsified products | Decoct intestines | 26.44 | 2 |
| 7 | Vegetables class conditioning food | Pleurotus eryngii | 27.1 | 10 |
| 8 | Aquatic product conditioning food | Flavouring fish block | 45.7 | 4 |
| 9 | Mix class condiment food | Boiled dumpling | 16.7 | 10 |
Embodiment 3
As shown in figure 3, the device that a kind of food is rapidly frozen, including conveyer belt 1, described device further includes the first refrigerant appearance
Device 5, conveyer belt 1 pass through the first refrigerant container 5, and liquid nitrogen is contained in the first refrigerant container 5, and 1 entrance top of conveyer belt is equipped with liquid
Body spray equipment 3,5 top of the first refrigerant container are equipped with gas resorption device 4.
The food 2 for needing to freeze is transported during work, on conveyer belt 1, the first receptive liquid spray equipment 3 of the food 2 not freezed
Spray, then as conveyer belt 1 enter the first refrigerant container 5, after being rapidly frozen by liquid nitrogen, as conveyer belt 1 moves
Go out the first refrigerant container 5, collected by staff and carry out subsequent processing；According to the needs of output, the speed of conveyer belt 1 is adjusted
Degree ensures the time of food contact liquid nitrogen cooling in the first refrigerant container 5.
The nitrogen that food 2 is taken out of on the nitrogen and conveyer belt 1 escaped in first refrigerant container 5 is inhaled by gas resorption device 4
It receives, can directly encapsulate packaging with quick-frozen finished product.
Various conditioning foods are carried out using above equipment quick-frozen.
Table 5 for food during liquid nitrogen flash freezer product centre temperature pin type thermometer test reach -18 DEG C when most
Good time (second).
Table 5
| Table 5 | Type | Title | Specification/g | Product centre reaches -18 DEG C of temperature and takes (second) |
| 1 | Wheat flour and rice products | Pizza | 100.49 | 16 |
| 2 | Wrap up in Flour product | Chicken fillet | 11.9 | 8 |
| 3 | Dish product | Cai Spoon | 133 | Without operability |
| 4 | Roast product | Roast chicken | 347.79 | 48 |
| 5 | Tang Spoon products | Old hen soup | 470 | Without operability |
| 6 | Emulsified products | Decoct intestines | 26.44 | 9 |
| 7 | Vegetables class conditioning food | Pleurotus eryngii | 27.1 | 60 |
| 8 | Aquatic product conditioning food | Flavouring fish block | 45.7 | 16 |
| 9 | Mix class condiment food | Boiled dumpling | 16.7 | 45 |
Claims (2)
1. the fast freezing technique of a kind of food, which is characterized in that food is immersed, contact freezing is carried out in liquid nitrogen；
It then immerses again in liquid nitrogen to subzero 10 DEG C using dry ice precooling before food immerses liquid nitrogen and is refrigerated to subzero 18
℃；When being freezed using dry ice, food is placed on dry ice surface layer with container, air is made to cool down through dry ice with 0 ~ 6m/s wind speed
Food is freezed afterwards；
The food is wheat flour and rice products.
2. the fast freezing technique of food as described in claim 1, which is characterized in that in the refrigerating process recycling volatilization with
And the liquid nitrogen that is carried out of food and/or carbon dioxide and for the packaging of quick-frozen finished product.
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| CN105285770A (en) * | 2015-11-08 | 2016-02-03 | 张家界金鲵生物工程股份有限公司 | Method for producing frozen fresh giant salamander sliced meat |
| CN105962402B (en) * | 2016-06-29 | 2018-06-29 | 河南农业大学 | One kind is freeze proof to split quick-frozen food |
| CN106743639A (en) * | 2017-01-19 | 2017-05-31 | 中山市雪冷宫冷冻科技有限公司 | A kind of dry ice freezing processing line |
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| CN107166837A (en) * | 2017-07-15 | 2017-09-15 | 科威嘉尼（江苏）制冷设备有限公司 | A kind of fluidization liquid nitrogen frozen equipment for avoiding granular food from bonding |
| CN109662239B (en) * | 2019-02-18 | 2022-04-12 | 河南农业大学 | Process for rapidly freezing by using liquid nitrogen |
| CN110152847B (en) * | 2019-05-07 | 2020-10-16 | 浙江大学舟山海洋研究中心 | Liquid nitrogen freezing and crushing squid meat equipment and squid vacuum freezing and drying method |
| CN111728008A (en) * | 2020-07-07 | 2020-10-02 | 河南农业大学 | High-water-retention quick-frozen scallion oil cake and preparation method thereof |
| CN112106946A (en) * | 2020-10-22 | 2020-12-22 | 梅冬 | Method for treating raw fish-bone by using liquid nitrogen and liquid oxygen |
| CN114798118B (en) * | 2022-03-09 | 2023-06-23 | 黄山学院 | High-efficiency labor-saving grinding device for food processing |
| CN114946927A (en) * | 2022-05-12 | 2022-08-30 | 福建省农业科学院农业工程技术研究所 | Smoked goose preservation method suitable for e-commerce sales mode |
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